This authentic and healthy Thai coconut chicken curry recipe is ready in under 30 minutes and packs tons of protein and fresh veggies! Served over cauliflower rice, this is the perfect low-carb weeknight meal.

curried chicken and veggies on a white plate with cauliflower rice this recipe

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Note: You can also watch this recipe video on YouTube. 

What Makes This Recipe Great

I love Thai red curry sauce. The warm blend of spices, the slight kick of heat, and the sweet coconut milk simmered together with tender chicken and vegetables. So many delicious flavors all in one perfect dish. It is just the best!

I used to get coconut chicken curry exclusively at my favorite Thai restaurant until one day, I decided to make it myself. I was blown away by how easy it was to make and how authentic it tasted right from my own kitchen. Making your own Thai food is possible, and I’m so happy to share this recipe!

It was just as delicious as the restaurant, and by making it at home, I was able to control the ingredients to ensure it’s healthy, keto, low carb, and Whole30 compliant! It’s also dairy-free and gluten-free.

You will LOVE this Thai Coconut Curry Chicken! It’s such a favorite in my house. Using simple, fresh ingredients and some pantry staples, this dish comes together so easily and leftovers are even better the next day!

Ingredient Notes

ingredients to make thai red curry chicken
  • Chopped Veggies: This keto chicken curry is so simple to make. First, you need some chopped vegetables. Any vegetables will do! I tend to like it with zucchini, bell peppers, green onion, snap peas, and yellow onion. I’ve also made it with broccoli, cauliflower, spinach, shredded carrots, celery, potatoes, etc. You can’t go wrong!
  • Chicken Breasts: Next, you need chicken. I love using chicken thighs or chicken breasts. It cooks fastest if you cut it into smaller chicken pieces before adding it to the pan.
  • Authentic Thai Red Curry Paste: Finally, you need the curry! For the sauce, you need red Thai curry paste and coconut milk. Thai Kitchen is my favorite brand of curry paste. It’s Whole30 and keto-friendly, and considered an authentic swap instead of making your own curry paste!
  • Coconut Milk: When buying coconut milk, finding the correct version is important. Look for canned, unsweetened, full-fat coconut milk or even coconut cream. I’ve included a photo of the ingredients above to help you find this easily at the grocery store!
  • Garlic and Ginger: I used fresh garlic cloves and fresh ginger for this recipe, which packs a lot more flavor than dried versions.
  • Salt and Pepper
  • Garnish with fresh lime juice and fresh cilantro. Depending on the heat level you prefer, garnish with chili flakes.
coconut chicken thai curry in a white skillet

Step-by-Step Instructions

  1. Heat a cast iron skillet (or another large skillet) over medium heat.
  2. Pat the chopped chicken dry and season with salt + pepper.
  3. When the skillet is warm, add coconut oil and saute the chicken breast until golden brown and cooked through, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
  4. With the heat still over medium heat, add in all the zucchini, bell pepper strips, green onions, and yellow or white onion. Season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp and tender, about 6-8 minutes, stirring occasionally. 
  5. Add the garlic and ginger, and cook for 30 seconds until fragrant.
  6. Return the cooked chicken to the skillet.
  7. Add in the Thai curry paste and a can of coconut milk, and stir to combine. Cook for 1-2 minutes until heated through.
  8. Spoon the coconut chicken Thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.
2 hands holding a white plate of chicken curry with low carb cauliflower rice

Expert Tips

  • Coconut Milk: You can also use a can of coconut cream, coconut milk, or canned light coconut milk for this keto curry. NOT coconut creamer like what you would use for your coffee or “cream of coconut” like you would use for daiquiris and has sugar as an ingredient. My favorite is coconut cream, since it has the most fat and is best for keto macros.
  • Veggies: Feel free to use any vegetables you have on hand! Broccoli, mushrooms, green beans, cauliflower, tomatoes, kale, spinach, squash, etc.
  • Ginger: You can use dried ginger in place of fresh. I’d start with a 1/2 teaspoon of dried ginger, then add more to taste.
  • Curry Paste: Thai Kitchen makes my favorite thai curry paste, it’s Whole30 + keto friendly! You can find it at your local grocery store or at Asian markets!
  • Spice Level: This recipe is for a mild spice Thai curry. My kids can eat this no problem. If you like your keto chicken curry spicier, add in red pepper flakes and/or Thai chiles.
  • Protein: You can substitute different proteins too!  Sliced or ground Turkey, shrimp, sliced or ground beef, and chopped or ground pork would all work in place of chicken.
  • Whole30: Make sure your thai curry paste and coconut cream are Whole30 friendly if making during a Whole30.
  • Vegetarian/Vegan: You can leave out the chicken, or use tofu or a plant based meat in place of chicken to make this keto curry vegetarian/vegan friendly. Or leave out the meat altogether.
  • Meal Prep Instructions: Store this Thai coconut chicken curry in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes, or reheat in a 350ºF oven until warm, 10-15 minutes.
chicken curry in meal prep containers

Serving Tips

  • I love serving this Thai chicken curry over cauliflower rice, or regular rice (jasmine rice or brown rice) if it works for your diet.

Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 5 days. Serve over fresh rice (if not keto) or cauliflower rice.
  • Freeze leftovers in a freezer-safe airtight container for at least 6 months. Thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a skillet over medium heat until warm.

Recipe FAQs

Is this curry recipe mild or spicy?

This keto chicken curry recipe is for a mild spice Thai curry. My kids can eat this with no problem. If you like yours spicier, add in red pepper flakes and/or Thai chiles.

Can I freeze this Thai coconut chicken curry?

Yes! Freeze leftover keto chicken curry in a freezer-safe airtight container for at least 6 months. Can thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a skillet over medium heat until warm.

Can I make this Keto curry dish vegan?

Yes! You can leave out the chicken, or use tofu or plant-based meat in place of chicken to make this vegetarian/vegan friendly or make it with just the vegetables.

Is this keto curry recipe Whole30 compliant?

Make sure your Thai curry paste and coconut cream are Whole30-friendly and yes, this recipe is compliant.

thai red curry with chicken and vegetables in a white skillet

More Delicious Thai-Inspired Recipes

Whole30 + Keto Curry Lettuce Wraps

Keto Thai Curry Meatballs

Curried Chicken Salad with Cashews (Paleo, Whole30)

Paleo + Whole30 Thai Curry Roasted Butternut Squash Soup

Paleo & Whole30 Pumpkin Coconut Thai Curry

Cheddar Cheese & Curry Dip

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thai curry with authentic thai red curry sauce

Thai Coconut Keto Chicken Curry Recipe

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
This authentic and healthy Thai coconut keto chicken curry recipe is ready in under 30 minutes and packs in tons of protein and veggies! Served over cauliflower rice, this is the perfect low-carb weeknight meal.
4.96 from 123 ratings
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Ingredients 
 

  • 1 pound chicken breast or thighs, chopped into 1" pieces
  • salt + pepper
  • 1 tablespoon coconut oil
  • 2 zucchinis, chopped
  • 1 red bell pepper, sliced
  • 1 bunch green onions, sliced
  • 1 yellow onion, sliced
  • 1 teaspoon fresh ginger, peeled and chopped
  • 2 cloves of garlic, grated or finely minced
  • 2 tablespoons red thai curry paste, or more to taste
  • 1 13.5-ounce can full fat coconut milk
  • Garnish Options: red pepper flakes, fresh cilantro, wedge of lime
  • Serve With Options: cauliflower rice, on top of a baked sweet potato, regular rice if it works with your diet

Equipment

Instructions 

  • Heat a cast iron skillet over medium heat.
  • Pat the chopped chicken dry and season with salt + pepper.
  • When the skillet is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
  • With the heat still over medium heat, add in all the zucchini, bell pepper, green onions and white onion. Season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally.
  • Add the garlic and ginger, cook for 30 seconds until fragrant.
  • Return the cooked chicken to the skillet.
  • Add in the red curry paste and can of coconut milk, stir to combine. Cook for 1-2 minutes until heated thru.
  • Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.
  • See the Recipe Notes below for more tips, FAQs and ingredient substitutions.

Notes

Expert Tips

  • Coconut Milk: You can also use a can of coconut cream, coconut milk or canned light coconut milk for this keto curry. NOT coconut creamer like what you would use for you coffee or “cream of coconut” like you would use for daiquiris and has sugar as an ingredient. My favorite is coconut cream, since it has the most fat and is best for keto macros.
  • Veggies: Feel free to use any vegetables you have on hand! Broccoli, mushrooms, green beans, cauliflower, tomatoes, kale, spinach, squash, etc.
  • Ginger: You can use dried ginger in place of fresh. I’d start with a 1/2 teaspoon of dried ginger, then add more to taste.
  • Curry Paste: Thai Kitchen makes my favorite thai curry paste, it’s Whole30 + keto friendly!
  • Spice Level: This recipe is for a mild spice Thai curry. My kids can eat this no problem. If you like your keto chicken curry spicier, add in red pepper flakes and/or Thai chiles.
  • Protein: You can substitute different proteins too!  Sliced or ground Turkey, shrimp, sliced or ground beef, and chopped or ground pork would all work in place of chicken.
  • Whole30: Make sure your thai curry paste and coconut cream are Whole30 friendly if making during a Whole30.
  • Vegetarian/Vegan: You can leave out the chicken, or use tofu or a plant based meat in place of chicken to make this keto curry vegetarian/vegan friendly. Or leave out the meat all together.
  • Meal Prep Instructions: Store keto chicken curry in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes, or reheat in a 350ºF oven until warm, 10-15 minutes.

Serving Tips

    • I love serving this keto chicken curry over cauliflower rice, or regular rice if it works for your diet.

Storage Tips

    • Store leftovers in an airtight container in the fridge for up to 5 days. Serve over fresh rice (if not keto) or cauliflower rice.
    • Freeze leftovers in a freezer safe airtight container for at least 6 months. Thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a skillet over medium heat until warm.
Cuisine: Indian
Course: Main Course
Author: Natalie
Calories: 358, Total Carbs: 9.9g, Protein: 16.8g, Fat: 29.3g, Fiber: 2.2g, Net Carbs: 8g
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